HOW TO MAKE SAMBAL BELACHAN
Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry.
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- Cut dried chilli into pieces
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- Soak dried chilli in hot water
Likewise, remain the stalks and seeds from the fresh red chilli. Give it a rinse then cut into small pieces.
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- Deseed the fresh chilli
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- Cut fresh chilli into pieces
Remove the skin from the shallots. Toast the belachan on both sides for a few minutes until aromatic. You can use a toaster or a pan.
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- Toasting the belachan
Place the dried chili, fresh chili, shallots and belachan into a blender. Add the water and 1 tbsp of oil and blend finely.
COOKING METHOD
In a wok, heat up20-25 ml of oil over medium low. Add in the blended chilli mixture and fry for about 20-25 minutes or until the colour darkens and the oil separates from the chilli mixture. Stir constantly to prevent the chilli mixture from getting burnt.
TOP TIPS
- Always use low fire and stir constantly when frying sambal belachan as it can burn easily. You need to have patience as it can take about 20-25 to cook.
- Add some chilli padi if you prefer it more spicy
- Do not cover the jar while it is still hot, otherwise the condensation will make the sambal belachan turn mouldy very quickly.
- Store in the fridge and it should last for 2 weeks, but make sure that the spoon you use to scoop the sambal must be very dry otherwise it will turn mouldy.
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Sambal Belachan
Ingredients
- 8-10 Dried Chili
- 3 Fresh Red Chili
- 8 Shallots
- 1 TBsp Belachan
- 50 ml Water to add to the blender
- 1 TBsp Oil to add to the blender
- 1 1/2 tsp Sugar
- 1/2 tsp Salt
- 20-25 ml Oil
Instructions
Preparation
- Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry.
- Likewise, remain the stalks and seeds from the fresh red chilli. Give it a rinse then cut into small pieces.
- Remove the skin from the shallots.
- Toast the belachan on both sides for a few minutes until aromatic. You can use a toaster or a pan.
- Place the dried chili, fresh chili, shallots and belachan into a blender. Add the water and 1 tbsp of oil and blend finely.
Cooking Method
- In a wok, heat up20-25 ml of oil over medium low.
- Add in the blended chilli mixture and fry for about 20-25 minutes or until the colour darkens and the oil separates from the chilli mixture. Stir constantly to prevent the chilli mixture from getting burnt.
- Next add in the salt and sugar and fry for 1-2 minutes. Once cool, store in a jar in the fridge.
- The chilli sambal can be served in all the noodle dishes.
Notes
- When frying sambal belachan, always turn the heat to low and fry with patience.
- If you prefer it more spicy, you can add in a few pieces of chilli padi.
- Do not cover the jar while it is still hot, otherwise the condensation will make the sambal turn mouldy very quickly.
- You can store the sambal belachan in the fridge for about 2 weeks but make sure that the spoon you use to scoop the sambal must be very dry otherwise it will turn mouldy.
